Sustainability scientist receives Public Humanities Scholars Award

McGregor began her career as an academic with a focus on legal philosophy and applied ethics, frequently teaching courses on bioethics and environmental ethics. From there, she became interested in climate justice, which eventually segued into a focus on food systems.

Read on for an interview with Chris Wharton, assistant dean of innovation and strategic initiatives at ASU's College of Health Solutions.

Read on for an interview with Christy Spackman, assistant professor in the School for the Future of Innovation in Society.

A unique center officially opened on April 3 at ASU, housed within the ASU Wrigley Institute. The Global KAITEKI Center focuses on research aimed at realizing the concept of KAITEKI — “the sustainable well-being of people, society and our planet Earth.”

An ASU Now story discusses the complicated matrix of farm labor, wages, costs and consumer prices when it comes to getting produce onto our plates. The growers who produce that produce have been sounding the alarm in recent years that the lack of farm labor is cutting into their livelihoods and leaving crops unharvested in the fields.

Read on for an interview with Valerie Mueller, assistant professor in the School of Politics and Global Studies.

March 19 the Swette Center welcomed Gary Hirshberg, who gave a great presentation on what to expect from the next generation of organic food. As expected, Hirshberg wowed our audience with facts about organic agriculture and engaged us in a discussion about why organic matters.

Read on for an interview with Chuan Liao, assistant professor in the School of Sustainability.

In anticipation for her Wrigley Lecture, titled “We Are What We Eat: Teaching Slow Food Values in a Fast Food Culture,” we asked Waters a few questions including how food can be a conduit for solving major issues in society and what advice she has for anybody who wants to discover the joy of seasonal, local, delicious food.

With a growing global population coupled with climate change challenges, farmers are working hard to feed the world. SolarSENSE, an ASU student capstone project using solar-powered technology, is working on a solution to help small, rural farms thrive.

Read on for an interview with Julia (Chrissie) Bausch, postdoctoral scholar with the Kyl Center for Water Policy at the Morrison Institute for Public Policy.

Sparking new ideas is the goal of the new Swette Center for Sustainable Food Systems research grant program. Ten grants of up to $5,000 each will be awarded to Arizona State University faculty-led research teams proposing interdisciplinary food systems work.